These were great!! I didn't have a deep fritter so i used a deep stock pot, before adding the pre soaked fries to the pour i seasoned them with onion powder and accent salt,i also left the skin on because i just love the taste of thick steak fries and potato skins.

Reviewer:

My family loved them!
The soaking in the sugar solution did wonders, but I borrowed Chef John's tip and fried them twice, first to soften, then a second time to make them crisp. Lovely, crispy, delicious.
Definitely one for the ages!

Reviewer:

Dee..Lish...Us!!!!!
I made a batch of these to try them out before making them for dinner. I cut mine into Cottage Fries though. I left a few out after the first fry to try the double fry. The first ones were soo good though. Can't wait to try the second ones and will definitely be making these for dinner tonight!!

Reviewer:

Amazing fries!!!! No need to go out and get fast food fries after you've tried this recipe. I tried it today. I went with the cold water 1/3 cup sugar instead of the warm and had the time to let them soak for 2 hours. I cooked them in two batches, the first was cooked twice around 2 1/2 min each time and the second was cooked 5 min straight up. The first batch came out extremely crisp, had that perfect light brown color and tasted fantastic, the 2nd batch came out a bit lighter but were just as good, I had no preferences between the two.. I WILL make these again and again and keep them as a staple in my household for years to come. Thank you for this recipe :)